EP 1346650 B1 20060607 - Method for producing a pulpy foodstuff of low viscosity
Title (en)
Method for producing a pulpy foodstuff of low viscosity
Title (de)
Verfahren zur Herstellung eines niederviskosen breiartigen Nahrungsmittels
Title (fr)
Méthode pour la production d'un produit alimentaire pâteux à faible viscosité
Publication
Application
Priority
EP 02006492 A 20020322
Abstract (en)
[origin: EP1346650A1] In a process to convert food ingredients into puree form containing more than 45 per cent by weight water, the ingredients are surrendered or forced through a combined mincing/cooker/extruding first-stage assembly. The cooking action takes place either before, during or after the mincing process. Liberated fluid is drained from the extruder and is subsequently admixed to the puree after a further process. In the second-stage process, the minced and cooked ingredients are surrendered to a further extrusion process in which they are subjected to temperature treatment under ultra-high temperature conditions or Pasteurisation. The heat-treated substance is then de-gassed and fed directly to a packing station under aseptic conditions. The primary incoming ingredients are diced, grated or ground.
IPC 8 full level
A23P 1/12 (2006.01); A23L 1/00 (2006.01); A23L 3/22 (2006.01); A23L 19/00 (2016.01)
CPC (source: EP)
A23L 3/22 (2013.01); A23L 3/225 (2013.01); A23L 19/09 (2016.07); A23P 30/20 (2016.07)
Designated contracting state (EPC)
AT BE CH CY DE DK ES FI FR GB GR IE IT LI LU MC NL PT SE TR
DOCDB simple family (publication)
EP 1346650 A1 20030924; EP 1346650 B1 20060607; AT E328494 T1 20060615; AU 2003222762 A1 20031008; DE 50207098 D1 20060720; WO 03079827 A1 20031002
DOCDB simple family (application)
EP 02006492 A 20020322; AT 02006492 T 20020322; AU 2003222762 A 20030314; DE 50207098 T 20020322; EP 0302699 W 20030314